Chopped nuts and a hint of apricot make these little loaves a delightful treat. Instead of preparing two mini breads, Nancy Foust bakes just one loaf in a standard loaf pan. "It's a very tasty quick bread," assures the Stoneboro, Pennsylvania baker.
A packaged hot roll mix speeds along preparation of this delightful bread from Lois Schneider of Madison, Wisconsin. "Let it cool completely before slicing...if you can wait that long!" she suggests. "It's great with beef stew in the winter. Yum!"
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one.
--Janice Mitchell, Aurora, Colorado
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper.
-Eloise Waler, Rayville, Louisiana